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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 89 pts. in 13 notes) - hiding notes with no text | | | Tasted by WinePlanner on 12/25/2018 & rated 93 points: Christmas dinner (ham)...
nice nose
Took 1hour to open...
Cranberry, which took this long to be acceptable to me.
Nice balance. No oldness, can still age, took an hour to open and reach potential.
15 to 20 sec finish, very pleasant.
This was too acidic for me in 2005, but now seems smooth, balanced with nice fruit flavors, full mouthfeel, nice nose, decent finish.
Solid 91-92 rating, but if you paid $80 - $120 at a nice restaurant for this, you’d feel like it was a bargain.
Nice Christmas selection. (1399 views) | | | Tasted by cephomer on 4/21/2015 & rated 89 points: Drank at WWS Oregon pinot nite. Drank blind vs 3 other pinots from other countries, and this was the favored wine of the flight by a slight margin. Nose at first was a bit funky, but fairly generous. Fruit and spice there, with some peppery notes. Red fruit still present on the palate, along with spice, some truffle, some minerality. Unfortunately, the wine faded fast in the glass. The nose dissipated & the fruit disappeared. Some TCA noticeable at the end. Many liked this wine more than I did (2572 views) | | | Tasted by pwillen1 on 6/22/2014: 1999 Willamette Valley Pinot Noir (SE Wine Collective): Sweet fruit on the nose, hot, jammy fruit, hot menthol on the nose and palate, finishes with oak. Past prime. (3552 views) | | | Tasted by David Paris (dbp) on 6/22/2014 & rated 85 points: 1999 Willamette Valley Pinot Noir (SE Wine Collective): Wow, this is a beast of a wine. Rich fruited and decadent. Red apple skin and meat. Slightly green on the palate but very voluminous; huge and bozzy. Green finish, acidic, and chemical notes. Funky dark fruit. (3320 views) | | | Tasted by ucbeau on 6/22/2014: Opens with spices - black pepper and spice cabinet - on the nose. Still-vibrant acidity carries along aged fruit flavors. Raspberry and cherry fruit leather dominate, but with some air a piney note emerges. Still some dried wood notes on the finish. Drinkings really well considering its age, but it's probably past peak by now. (2738 views) | | | Tasted by chcook on 6/14/2012: Popped and poured. Cork perfect. Nose now shows mostly spice, with hints of cinnamon cardamom and all spice. On the palate this is totally secondary, smooth and savory. Really nice tonight and totally integrated unlike recent bottles. I think that this is in the zone and if I was smart enough to buy some last year I would be drinking this in the next 1-2 yrs. nice. (2800 views) | | | Tasted by chcook on 7/28/2011 & rated 88 points: Quick note. Tasted again but today at the winery. Color dark ruby with garnet edges. Nose today showing menthol and leafy tobacco, the tobacco becoming more dominant with time. On the palate there is dense fruit with acid and tannins to balance, but this still seems a bit disjointed and clunky to me. (2184 views) | | | Tasted by chcook on 5/5/2011 & rated 89 points: Cristom Wine Dinner (The Columbus Club): dark ruby color. nose showed pinot fruit laced with strong menthol/eucalyptus and earth. sometimes had almost a cured ham aroma. on the palate there was dark fruit, tannins and acid, which did not seem altogether in harmony. I have never had this vintage, but i would not characterize this a classic based on previous experiences. (2683 views) | | | Tasted by winegr on 3/1/2009 & rated 90 points: 90-91. Cork was a bit saturated and there had clearly been a pressure release so i was a bit worried, but was pleasantly surprised by the amount of fruit remaining and smooth taste. Really well made and probably will even go a few more years, although I would drink now. Nice sweet fruit, tannins and oak had mellowed a bit. Moderately complex, classic cristom. Tiny, tiny bit of must, probably from the cork issue. (2643 views) | | | Tasted by Appreciative on 8/31/2008: Amazing. On the lighter side, but has some wonderful cherry flavors. Quite smooth and clean finish. Drink now. (2518 views) | | | Tasted by Appreciative on 12/8/2007: Quite smooth in texture. Great fruit with nuances of earth. Wine is showing in the light to medium range. (2360 views) | | | Tasted by Eric on 6/2/2007: Pretty nice and brambly. Went terrifically with freshly grilled Copper River salmon. I am not a huge fan of Oregon Pinot, but this had nice funk and twang to it. (3270 views) | | | Tasted by dsimmons on 12/10/2006 & rated 93 points: Sadly my last bottle of this beauty!! Did not decant. Classic pinot nose and well balnced palate of fruit with lots of raspberry and cherry licqour. Flavors, tanins and acidity well balanced and inegrated. just a joy to drink. (3064 views) |
| By Stephen Tanzer
Vinous, March/April 2002, IWC Issue #101
(Cristom Vineyards Pinot Noir Jessie Vineyard Willamette Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Cristom Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Eola - Amity Hills Eola - Amity Hills (Oregon Wine Board) |
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